Parfait of Tapioca Pudding

Jun 25, 2007

Instant tapioca pudding is suddenly elegant — and still easy to make. You can create the layers of this creamy parfait with fruit preserves, caramel sauce, or chocolate sauce, then top with chopped nuts, mini-marshmallows, or even a sprinkling of cookie crumbs. The gaily colorful "confetti" bits are chocolate- and candy-coated sunflower seeds.

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Cal/Serv:
195

Yields:
6

Ingredients

c.
sugar

4
tbsp.
instant tapioca

3 1/2
c.
milk

3
egg yolks

3/4
c.
chocolate sauce, caramel sauce, or fruit preserves

Directions

Make the tapioca: Fill a large bowl with ice water and set aside. Mix the sugar, tapioca, milk, and egg yolks together in a medium saucepan. Cook on medium-high heat, stirring constantly, until mixture comes to a full boil. Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath. Chill for at least 1 hour or until pudding cools completely.

Make the parfaits: Place 3 tablespoons tapioca in a small parfait glass. Spread 1 tablespoon of sauce or preserves over the tapioca. Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves. Finish with a final layer of 2 tablespoons tapioca. Repeat with 5 more parfait dishes and garnish with nuts, candies, or a sprinkle of cinnamon if desired.

Ann Stratton

Instant tapioca pudding is suddenly elegant — and still easy to make. You can create the layers of this creamy parfait with fruit preserves, caramel sauce, or chocolate sauce, then top with chopped nuts, mini-marshmallows, or even a sprinkling of cookie crumbs. The gaily colorful "confetti" bits are chocolate- and candy-coated sunflower seeds.

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